Green cucumber & mint gazpacho
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- Preparation and cooking time
- Prep:
- Plus chilling
- Easy
- Serves 2
This zingy, no-cook soup is packed with four of your five-a-day
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 186 | |
| fat | 11g | |
| saturates | 2g | |
| carbs | 15g | |
| sugars | 14g | |
| fibre | 5g | |
| protein | 8g | |
| low in | salt | 0.28g |
Ingredients
- 1 cucumber , halved lengthways, deseeded and roughly chopped
- 1 yellow pepper , deseeded and roughly chopped
- 2 garlic cloves , crushed
- 1 small avocado , chopped
- bunch spring onions , chopped
- small bunch mint , chopped
- 150ml pot fat-free natural yogurt
- 2 tbsp white wine vinegar
- few shakes green Tabasco sauce
- snipped chives , to serve
Method
- STEP 1
In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.
- STEP 2
Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days – just give it a good stir before serving.
Goes well with
Recipe from Good Food magazine, August 2011
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